Ingredients (8)

• 4 duck breasts, 4 to 5 ounces (112 to 140g) each
• Kosher salt
• 1/2 cup dry white wine (4 fluid ounces; 120ml)
• 1 1/2 cups homemade chicken stock or store-bought stock combined with 1 tablespoon powdered gelatin (12 fluid ounces; 360ml)
• 4 tablespoons unsalted butter (2 ounces; 60g)
• 1 teaspoon freshly grated orange zest
• 1/4 cup (60ml) freshly squeezed orange juice from 1 orange
• 1/2 teaspoon freshly ground black pepper (or to taste)